Preheat oven to 350°F.
Cut the top off of the head of garlic and place cut side down on a pan and drizzle with 1 teaspoon of olive oil.
Bake for 20-30 minutes or until garlic is soft. Let cool.
Once cool, squeeze out the garlic from each clove.
Next, cook onion in 1 tablespoon olive oil in a large skillet over medium high heat.
Stir the onion frequently until they begin to brown. Reduce the heat to low and continue to cook until the onions are soft and a medium brown color.
Rinse and drain chickpeas reserving 3 tablespoons chickpea liquid.
To a good processor, add chickpeas, liquid, lemon juice, tahini, garlic, salt, 3 tablespoons olive oil, and onions.
Blend together until everything is combined and hummus is smooth.
Serve with pita bread, veggies, or crackers.